This salad gave me the inspiration to live another day. I was really starting to sink deep into the big questions of life that unfortunately leave me completely hopeless and unhinged. Life obviously isn’t that bad considering all it took to cheer me up was the discovery that cabbage and coconut can be friends. I also discovered that making food for other people is answer enough to all those big questions, at least enough to get me through another slushy winter day.
Cabin Fever Coconut Coleslaw
Sweet tropical flavors meet crunchy winter vegetables
3 (ish) cups of each sliced into thin ribbons. Aprox. 1/4 head.
- Green cabbage
- Purple cabbage
- Savoy cabbage
3 med carrots cut into matchsticks
2 pears cut into matchsticks
1 large diakon radish cut into matchsticks
½ c chopped basil
½ c chopped cilantro
(Local Source on Agricola is selling little bags of greenhouse herbs)
¼ c roughly chopped fresh ginger
1 pkg. (170g) coconut cream – chopped up (Cedar brand from the Mid East Food Centre on Agricola is my favorite)
¼ c fresh lemon juice
¼ c fresh lime juice
½ c water
¼ c maple syrup
2 tbsp tamari
¼ c sunflower oil
- Toss all of the salad ingredients together in a large bowl
- To make the dressing put all of the ingredients except for the sunflower oil in a blender. Blend until smooth. Add the sunflower oil in a fine stream while the blender is still running. It should be smooth and creamy.
- Pour the dressing over the salad and toss till it’s evenly covered.